Moules frites with tarragon cream and truffle mayonnaise

Moules frites with tarragon cream and truffle mayonnaise

The combination of mussels and French fries is a classic of the Belgian and northern French coastal regions.

This mussel recipe, like most, requires only a few ingredients: the simpler, the better.

Material needed :

  • Sufficiently large saucepan with matching lid
  • cutting board
  • chef’s knife
  • slotted spoon

Ingredients per person :

  • 0.5 kg fresh mussels
  • 0.1 l whipped cream
  • 0.1 l of dry white wine
  • Some butter to sweat
  • 1 shallot in half rings
  • 1 stalk of celery, sliced
  • 1 tsp freshly chopped tarragon leaves
  • for the french fries (instructions here )
  • for the truffle mayonnaise (instructions here )

Preparation :

  • Sort mussels: Discard mussels with broken shells
  • Remove any beards that may be present
  • Rinse in cold water and drain
  • Heat butter in saucepan
  • Sauté shallots and celery over medium heat
  • Deglaze with white wine and add the cream
  • Bring to the boil and add the tarragon
  • Add the mussels and immediately cover the pot with the lid
  • Set on high heat
  • The mussels open in the hot steam
  • If necessary, after two minutes, carefully lift the mussels underneath with a slotted spoon and close the pot again
  • After 4-5 minutes the mussels are done

Serve :

  • Arrange the mussels in preheated deep plates
  • Add a bowl for the shells
  • Mussels are traditionally eaten by hand: an empty mussel shell works well as tongs
  • Serve with french fries and mayonnaise

Tip: use leftovers

  • What has not been eaten is a good ingredient for dishes that would otherwise never have been prepared (described here )